This shaved asparagus salad makes a unique and healthy side dish for summer entertaining. You can easily double the recipe for a crowd. If you have leftovers, combine with fish or chicken the next day for satisfying lunch. Asparagus provides folate, vitamin C, dietary fiber and potassium, and is naturally low in calories. The white beans add protein and dietary fiber.
- 1 lb fresh asparagus
- 1/2 medium red onion, thinly sliced
- 1 15 oz can cannellini beans, drained and rinsed well
- 1/4 cup chopped unsalted walnuts, lightly toasted
- 1/4 cup slivered fresh basil
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Pecorino Romano or Parmesan cheese (2 oz)
- 1 Tbsp olive oil
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 Tbsp champagne vinegar
- ½ tsp garlic, minced
- 1/8 tsp salt
- ¼ tsp ground black pepper
- Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a “Y” vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl.
- Cut remaining asparagus stems into 1” pieces. Coat lightly with olive oil. Place on parchment lined baking sheet. Bake in 375°F oven for 5-7 minutes, or until fork tender.
- To make dressing, combine olive oil, lemon zest, lemon juice, vinegar, garlic, salt and black pepper. Whisk until well blended. Set aside.
- Add the roasted asparagus pieces, sliced red onion, cannellini beans, toasted walnuts, basil and parsley to the bowl with the asparagus ribbons. Toss gently with salad tongs to combine.
- Pour the dressing over the salad mixture and combine gently. Garnish with grated cheese.
- Serve immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.